Dear High School Guidance Counselor: You’re fired! What the hell were you thinking not telling us that UC Davis had a Malting & Brewing Science program?

Charlie “The Pope of Foam” Bamforth takes us through the lab, explains the process and drops some knowledge bombs about the history of beer in a video posted to the official University of California account. Why the Jeremy Clarkson of beer doesn’t have his own tv show yet is beyond us, but this is a good first step.

Pappy-Van-Winkle-Hot-Sauce

Pappy Van Winkle is the name in bourbon. Bottles have sent drinkers on wild goose chases and left others with empty bank accounts. While we can’t help you procure any of that elusive elixir, we can bring a little Pappy into your life in another way. Pappy Van Winkle Hot Sauce is aged in actual Pappy Van Winkle bourbon barrels. The distillery teamed with friends at Midland Ghost to make this flavorful hot sauce, which features the latter’s prized first generation Ghost Peppers. After the sauce was made, it was left to age in barrels that once held Pappy. That means you have a sauce that’s rich, oaky, and full of flavorful heat. Use it on meats, veggies, or, if you’re a special brand of crazy, just drink it straight from the bottle. It’s that good.